Marit's Yummy Chocolate Cake

Hot out of the oven, my gluten free chocolate cakes looked so tempting to my little grandson that he tried to climb up my leg to get at them, pointing, smacking his lips, and pleading ‘nana-a’! My heart melted along with the chocolate icing I was mixing, and he was allowed a little taste of that – and the promise of a slice put by for the next time he comes. And one for his dad, and for his mum…

This chocolate cake belies the fact that it is gluten free. It’s well risen, moist and yummy, and I’m glad I decided to make two cakes, as there’s only one or two slices left of the one I iced this afternoon (pictured). It was a hit with everyone.

Marit's Yummy Chocolate Cake (makes two: one square and one round)

3 cups mixed half and half corn flour and plain white gluten free flour
4 tsp baking powder
2 level tsp vanilla sugar
1 ½ cups sugar
6 good tbsp softened margarine
2 dessert spoons gluten free drinking chocolate powder
4 lge eggs


For the Icing:

4 tbsp icing sugar
2 dessert spoons drinking chocolate powder
A little milk to mix

Tip: Add the milk a drop at a time till required consistency (it doesn’t take much). It should be smooth and thick. Icing the cake while still a little warm will make the icing spread more easily and look shiny and smooth.

A simple way to mix the cake is to mix all the dry ingredients - except the sugar - first, then add sugar and margarine , mixing well, before finally adding the eggs and whisking it well till nice and smooth.

Divide between a 8”(20cm) square tin and an equivalent size round tin. I like the loose bottomed ones.
Preheat oven. Bake at 175-180C for 30-40 minutes. Cool slightly before turning out. Handle with care, as the cake is quite fragile at that stage.



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Did you know that… according to a study reported by the BBC, melting chocolate on your tongue produces increased brain activity, as well as a more intense heart rate than when kissing passionately? Apparently this ‘altered’ state during the slow savouring of chocolate, lasts four times as long as it would after a passionate kiss.

Pass the chocolate!

… and did you know that the first chocolate house opened in London in 1657?
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The Aztecs used the cacao bean as currency. One turkey would cost you one hundred cacao beans, while an avocado would set you back a mere three cacao beans. A case for vegetarianism?
In addition the Aztecs ordered cacao growers in areas they had conquered to use cacao beans to pay their tax.

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The alkaloids theobromine and phenethylamine, present in chocolate, has been linked to serotonin levels – the feel good factor - in the brain. It’s also claimed that chocolate (high in cocoa solids), when eaten in moderation, can have a positive effect on blood pressure by effectively lowering it.
Dark chocolate contains free radical-reducing antioxidants.

Tip: Don’t share your chocolate with your pets (as if you would!). It’s poisonous to both cats and dogs ( because of the theobromine it contains).